Ingredients:
3 to 4 pounds pork (cut in cubes)
8 cups chicken stock or water
2 pounds sliced andouille or smoked sausage
1/4 cup oil or bacon drippings
1 cup sliced green onions
2 cups chopped onions
1/2 cup chopped parsley
2 cups chopped celery salt and cayenne pepper
1 cup chopped bell pepper
Louisiana Hot Sauce
1/2 cup diced garlic
5 c. long grain rice
Directions:
In a large cast iron dutch oven, heat oil or bacon drippings over medium-high heat.
Saute pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, about 20 minutes. This creates the color for the jambalaya.
Add sausage and stir an additional 10 to 15 minutes.
Drain oil from the pot. Add one large spoon of oil back to the pot.
Add onions, celery, bell pepper and garlic. Continue cooking until onions begin to become transparent.
Add stock, bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately 15 minutes.
Add mushrooms, green onions and parsley.
Season to taste using salt, pepper and Louisiana Hot Sauce. Over-season slightly as the rice will absorb some of the seasoning.
Add rice, reduce heat to very low, cover and cook twenty to twenty-five minutes, stirring 2 or 3 times during this time. Keep covered.